Szechuan Beef Stew

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef chuck
2		Garlic - pressed
4 tablespoons	60ml	Soy sauce - divided
3 teaspoons	15ml	Sugar - divided
1 cup	237ml	Water
3/4 teaspoon	3.8ml	Crushed red pepper
3/4 teaspoon	3.8ml	Fennel seed - crushed
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground ginger
1 tablespoon	15ml	Oil
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Water

Recipe Instructions

Cut beef into 2" cubes. Combine garlic, 2 Tbs soy sauce and 1 tsp sugar in large bowl; stir in beef cubes until well coated. Let stand 15 minutes.

Meanwhile, combine 1 cup water, remaining 2 Tbs soy sauce, 2 tsp sugar, red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in Dutch oven or large skillet over high heat.

Brown beef on all sides in hot oil. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours, or until beef is very tender.

Combine cornstarch with 2 Tbs water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute.

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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